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Tuesday, August 21, 2012

Grilled Chicken Florentine Pasta

I love when I put dinner on the table and I hear my girls gasp because it looks so good! That's what happened last night when I served my girls this lovely plate of yumminess:

Not only is it full of creamy cheesiness, but it's full of good-for-you spinach. When Lo asked for seconds I think my heart actually skipped a beat! I found it in my latest issue of Cooking Light magazine. It's super easy to make and I'm sure if you have any leftovers (we certainly didn't), it would be great the next day too! Vegetarians can omit the chicken and I also think adding fresh tomatoes would be great too! This will definitely be added to our dinner rotation!

Ingredients

2 (6 ounce) bone-in chicken breasts, skinned (I used boneless)

3/4 teaspoon salt, divided

3/4 teaspoon black pepper, divided

8 ounces uncooked linguine

cooking spray

2 tablespoons canola oil

3 tablespoons all-purpose flour

1 teaspoon chopped fresh garlic

1 cup whole milk

1 cup fat-free, lower-sodium chicken broth

3 ounces Parmesan cheese, grated (about 3/4 cup)

4 cups fresh spinach leaves

Directions

Prepare grill to medium-high heat.

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated w/ cooking spray, and grill for 8 minutes on each side or until done (I used my George Foreman grill). Let stand 10 minutes. Carve chicken off bones, and thinly slice.

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About Me

I'm a mommy and a wife. I love anything and everything crafty. I have an unhealthy addiction to diet coke and love my jammies. I'm competitive and don't like to be wrong (especially when I KNOW I am right)! I don't like chocolate but make up for it with my love of butter and cream sauces.